Main Street Facility to host company’s pioneering “Earn and Lean” workforce development“Fast Track” program in collaboration with the New England Farm Workers’ Council

Springfield – June 28, 2017- Snapchef, the largest culinary staffing and training company in New England, announced plans for its 501c3 Snapchef Foundation to operate a culinary training and event innovation center in downtown Springfield. The Snapchef Center will serve western Massachusetts to bolster workforce development in the culinary and hospitality sectors.

The Center, located at 1600 Main Street, will act as a food product incubator and community event facility, as well as a location for culinary training and employment presentations for those seeking career opportunities. Snapchef founder and CEO Todd Snopkowski has been working in tandem with the New England Farm Workers’ Council (NEFWC), particularly with COO Vanessa Otero, its Chairman Herbie Flores, as well as with Jose Perez, to create this unique workforce development concept.

This collaboration is a perfect fit for both entities. The Snapchef Foundation is dedicated to positive social impact through workforce development via unique public and private community partnerships that provide culinary training for individuals interested in launching a foodservice career. NEFWC is also a non-profit agency; serving inner-city, low-income groups – particularly Hispanic in western and north-central Massachusetts, central Connecticut, Rhode Island and southern New Hampshire – with employment skills training and education. The two non-profit organizations will work together to provide the training and skills that food service workers need to launch their careers.

This initiative dovetails with Snapchef’s unique new collaboration with FutureWorks Career Center – the one-stop career center based in Springfield – designed to develop career paths in the culinary sector for Massachusetts residents. A member of the Massachusetts One-Stop Career Center System, FutureWorks helps people obtain the skills necessary to achieving successful employment and assists businesses in meeting their staffing needs. Services include no-cost workshops on résumé development, interviewing and networking.

The Snapchef Center will feature the company’s pioneering Fast Track “Earn and Learn” training curriculum and employment model to provide simultaneous skills training and paid employment opportunities for western Massachusetts residents while helping to address the lack of a trained culinary workforce in the region. The food industry’s gap in qualified employees affects hotels, corporate cafeterias, sports venues, universities, caterers and restaurants.

“Our goal at Snapchef is to provide Earn and Learn opportunities to professionals of all backgrounds. We see the Center as the future of culinary training, and our Fast Track training curriculum as a model for numerous industries,” said Snapchef’s Todd Snopkowski. “We’re grateful for, and excited to deepen our relationship with the Farm Workers’ Council, which is doing an outstanding job pulling in other organizations, people and young talent to support and benefit from this effort.”

Kevin Lynn, FutureWorks Executive Director, agrees: “In many cases, employers are adopting a ‘grow your own’ philosophy, whereby, instead of holding out for individuals who have the requisite skills upon arrival, they’re opting for taking rawer talent, if you will, and developing it.” He cited the example of Snapchef as one that embraces a model that others will likely have to follow. “They provide a five-day training course for people who want to get into the food-service business. Individuals learn all the basics, and Snapchef gets people into a job. This is probably the model that more employers are going to have to embrace.”

The Snapchef Center is the latest in a series of announcements by the company. In the last year, Snapchef opened a central Massachusetts location/headquarters in Worcester. Recently, Snapchef joined with Boston Public Schools in a public-private partnership to support culinary innovation at Madison Park Vocational School. Also, The Snapchef Center played host to a workforce development event convened by the New England Farm Workers’ Council, to promote career opportunities in the culinary, engineering, technology and construction trade industries.

In addition to the New Farm Workers’ Council, Snapchef is collaborating in Springfield with the following business and economic development organizations; the City of Springfield, Springfield Regional Chamber of Commerce, MassDevelopment, and the Western Massachusetts Economic Development Council.

About SnapchefSnapchef is a chef-owned and operated company that specializes in providing culinary staff, in both temporary and permanent placements, to the most prestigious food service companies in New England. Clients include major universities, hospitals, five-star hotels, sports arenas, restaurants, caterers and corporate cafeterias. Daniela and Todd Snopkowski, owners of Snapchef, were awarded the 2015 Small Business Person of the Year Award for Massachusetts by the SBA. For more information, visit: www.snapchef.com.

About the Snapchef Foundation
The Snapchef Foundation is dedicated to positive social impact in the regions in which Snapchef operates by celebrating food as art and personal expression, sustenance, workforce development and community building, through three primary areas of focus:

developing unique public and private community partnerships that provide free culinary training for individuals interested in launching a foodservice career

alleviating hunger by providing meals for local community members

creating and supporting foodservice education initiatives and scholarship opportunities for students at vocational technical schools, community colleges and universities

The 501c3 foundation was established in July, 2015 by Snapchef founder and CEO Todd Snopkowski and his wife Daniela, along with the help and support of WACS Master Chef and Johnson & Wales University Dean Emeritus Karl Guggenmos.

About New England Farm Workers’ CouncilIn addition to migrant and seasonal farm workers and their families, the agency serves inner-city, low-income groups, particularly Hispanic in western and north-central Massachusetts, central Connecticut, Rhode Island and southern New Hampshire. NEFWC programs emphasize employment skills training and education coupled with necessary support as the only sure means out of poverty and social dependency. Providing a hand up rather than a handout is the agency’s approach to social service. For more information, visit: http://www.partnersforcommunity.org/default/index.cfm/about-pfc/affiliates-programs/nefwc/

Testimonials

"Just wanted to mention that the lady at the grill today was the best there has been in a long time! She was happy-go-lucky, but serious, very quick and attentive. Can we keep her, can we keep her????

Jeannie

"I came to Snap Chef because I heard there was an opportunity for work. I worked in many places and with your encouragement I took a full-time position through your "temp-to-perm" program. I just wanted to write and say how much I appreciate what you and Snapchef did for me. I’ll never forget it!"

Nuno

"When I first moved to Boston, I was concerned that it might take me some time to find work in the culinary field. I went to Snapchef on my second day in my new city and was working 2 days later. Being sent to different clients for various lengths of time allowed me to stay sharp in all aspects of kitchen work. After being at a major local hospital for an extended period I was offered a full-time position as a manager of the food services department. I now have a great full-time career all thanks to the team at Snap Chef."

Scott

"I was just made chef at the restaurant I've been working at! It's hard to believe I started with Snapchef as a dishwasher and had never worked in a professional kitchen. I remember the orientation and the ServSafe class and realized this could be a real job for me and my family. I learned so much while working at Snapchef!

Paul

"I just wanted to pass along some feedback on Rodney our Snapper Utility. He did a fantastic job for me and was always willing to learn and tackle special projects. He performed the required job flow with consistency and was a team player. He covered the position really well and needed no supervision on required tasks. Thank you for continuing to send him here to cover over the last 3-4 months. Today is the last day we’ll need him. Please give him a pat on the back for a job well done for you! Take care of him, he is a good guy."

Parys

"Todd joined our Culinary Arts Advisory Board in 2012 and has been an active and invaluable member, using his extensive industry experience to help us refine our culinary academic program, identify placement opportunities for our students, and introduce us to his many connections in the hospitality industry. Todd is “giving back” in the best way possible to help those in the community who need training and a pathway to a career in the culinary sector."

"I want to thank you for sending Lester and Souza. Their performance and flexibility have been outstanding."

Tina Beatty, Sodexo

"I am very pleased with my temp today, he is just what I need. I would not be upset to see him for the rest of the week ;)"

Steven White, Sodexo Business & Industry Solutions

"I just wanted to let you know how great Edward Saulnier is. He's been here all week and has been doing a great job both with prep and at the grill. He is very pleasant with everyone and keeps the work station clean.... it's clear that he has pride in what he does and it shows."

Aretha Phillips, Sodexo

"I went to Snap Chef on my second day living in Boston and was working 2 days later. After being a major local hospital for an extended period of time, the client offered me a full-time position as a manager of the food services department. I now have a wonderful career all thanks to the team at Snap Chef."

"I have had Tim the chef at my account for a week and a half. He’s done an excellent job so far and today was no exception. He’s professional, courteous and an overall nice person. He does very well with the guests, too. I’m grateful for his effort and wanted you to know."

Mark Merola, On-Site Service Solutions Sodexo @ EMC Franklin

"I just wanted to let you know that Ed is doing a great job at My Brother’s Table. He seems happy to be here, works incredibly hard and has been putting out great meals for our guests. We are really happy to have him and it seems like a great fit. Thank you so much for your patience and for working with us to find the right person. "

Meredith Nash, Operations Director, My Brother's Table

"Want to let you know that John Barros is a consummate professional. He’s great at what he does and works the entire shift from start till end no questions asked. He does whatever needs to be done and has a great attitude. With some vacations coming up soon I'd really appreciate to have him fill in on our team. I can't say enough good things about his work ethic."

Joseph Pina, Sodexo/EMC Executive Chef

"I know there are many times that we as chef managers need qualified temp labor to help cover large events or vacations when our hourly associates or salaried float team is not available. Snapchef is the company which has proven itself time and time again for sending quality staff with professional courtesy and knowledge."

Steve Minnon, Eurest

“Massachusetts is incredibly fortunate to have a company such as Snapchef to contribute to our state’s thriving small business sector and help strengthen the local economy.”

Charlie Baker, Governor, State of Massachusetts

“Snapchef’s mission and impact in bridging Eastern Massachusetts residents with needed job skills made this partnership a natural fit.”

Catherine D’Amato, CEO, Food Bank

“Snapchef does so much to improve the health and economic vitality of communities.”

Joe Wadlinger , Citizens Bank / Interwise

Snapchef internships give our culinary students the unique chance to work in multiple kitchen facilities, giving invaluable hands-on experience. Even better, after completing their internship, numerous students have been offered full-time employment with a variety of Snapchef clients.

Maureen Dumas, Vice President Career Services, Johnson & Wales University

"Shantell Henry spent her first day with us when we were severely understaffed. The line was spotless and well-kept all night . . . she blew us away with how well she kept the line she worked on. She is the kind of employee I wish I could keep here."

Justina Banning, Buffet Sous Chef, Foxwoods Casino

Johnson & Wales University works closely with Snapchef to provide unique internship experiences for our culinary and baking & pastry students, through which they’re given the opportunity to work for more than 10 different Snapchef clients. This gives them the exposure of working in multiple kitchen facilities and different food service establishments to help them choose the path they’d like to pursue. After completing their internship, numerous students have been offered full-time employment with Snapchef clients.